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In the world of culinary creativity, sliders have emerged as a beloved meal option, adored for their versatility and shareability. Whether you're hosting a game day gathering, a summer barbecue, or simply enjoying a cozy night in, sliders can be transformed to suit any palate or occasion. Among the array of slider options, Hatch Chili Pulled Chicken Sliders stand out for their unique blend of flavors and textures. This dish marries the tender, savory goodness of pulled chicken with the distinctive heat of Hatch chilies, creating a mouthwatering experience that is sure to impress your guests or elevate your weeknight dinner.

Hatch Chili Pulled Chicken Sliders

Looking for a delicious addition to your next gathering? Try these Hatch Chili Pulled Chicken Sliders! Bursting with flavor, these sliders combine tender pulled chicken with the unique heat of Hatch chilies, grown in New Mexico's Hatch Valley. Perfect for game day, summer barbecues, or cozy nights in, they’re easy to make and customizable with your favorite toppings. Get ready to impress your guests and elevate your meal with this flavorful dish!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

2 cups Hatch green chilies, roasted and diced (fresh or canned)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup chicken broth

1 tablespoon olive oil

1 tablespoon ground cumin

1 tablespoon smoked paprika

2 teaspoons chili powder

Salt and pepper, to taste

12 slider buns

1 cup Monterey Jack cheese, shredded (optional)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prep the Chicken: Begin by seasoning the chicken breasts with salt, pepper, ground cumin, smoked paprika, and chili powder. Allow the chicken to rest for approximately 15 minutes to absorb the flavors.

    Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion, sautéing for about 3-4 minutes until it turns translucent. Next, incorporate the minced garlic, cooking for an additional minute until it becomes fragrant.

      Cook the Chicken: Add the seasoned chicken breasts to the skillet with the sautéed onions and garlic. Pour in the chicken broth, bringing the mixture to a gentle simmer. Cover the skillet, reduce the heat to low, and let the chicken cook for 25-30 minutes, or until its internal temperature reaches 165°F.

        Shred the Chicken: Once the chicken is cooked through, carefully remove the breasts from the skillet and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet and mix in the roasted, diced Hatch green chilies, stirring well to combine.

          Simmer the Mixture: Allow the chicken and chili mixture to simmer on low heat for an additional 5-10 minutes, enabling the flavors to meld beautifully. Taste the mixture and adjust the salt and pepper as needed.

            Assemble the Sliders: Slice the slider buns in half. Optionally, toast them lightly on a skillet or grill to add a nice crunch. Spoon a generous portion of the pulled chicken mixture onto the bottom half of each slider bun. If desired, sprinkle with shredded Monterey Jack cheese for an extra layer of flavor.

              Garnish and Serve: Top each slider with fresh cilantro and place the top half of the bun over the chicken mixture. Serve the sliders warm with lime wedges on the side for a zesty finish.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 sliders